Almond Flour Chocolate Cookies with Peanut butter frosting
These almond flour chocolate cookies are soft and chewy. Topped with a sweet and creamy 3 ingredients peanut butter frosting, they are the perfect dessert for the whole family to enjoy!
Just 10 minutes in the oven and you’ve got yourself the best chocolate cookies with peanut butter dessert.
These vegan chocolate cookies are so soft and fudge-y, and basically tastes like brownies.
Just like for my Peanut Butter Chocolate Vegan Cheesecake, No-Bake Peanut Butter Chocolate Bars, my obsession for this combo is endless.
These Vegan Chocolate cookies peanut butter are perfect for the holidays but let’s be honest, when is there not a good time for a chocolate peanut butter combo?
They would be perfect for a cookie gift bag to send to friends and family, and of course, Santa would love them too 😉
Ingredients Needed to Make Almond Flour Chocolate Cookies
Ingredients you need to make these decadent, fudge-like vegan chocolate cookies:
For the Vegan Chocolate Cookie:
- Flax eggs (made with ground flax seeds and water)
- Almond flour
- Cacao powder or cocoa powder
- Vegan butter (or you can use coconut oil)
- Brown sugar or coconut sugar
- Maple syrup
- Chocolate chips
For the Easy Peanut Butter Frosting:
- Peanut butter
- Canned Coconut cream (or canned coconut milk)
- Maple syrup
How to Make Chocolate Cookies with Peanut Butter Frosting
These cookies can be ready from the oven in 10 minutes!
You could easily prepare the dough and let it chill in the fridge overnight so all you have to do is scoop them into dough balls and bake them whenever you’re ready.
First, prepare your flax eggs. Allow them to sit for a few minutes to properly gel.
1 tbsp ground flax seeds + 2 tbsp water
Then, in a medium sized bowl mix together flax eggs, vegan butter, and maple syrup.
Next, in a separate bowl mix almond flour, cacao powder, and coconut sugar. Remember to sift well dry ingredients to remove any clumps or unwanted debris.
Gently combine the wet ingredients into the dry, then fold in chocolate chips with a spatula.
Chill the cookie dough in the freezer for at least 20 minutes or fridge for an hour.
Scoop the dough into balls.
Press dough balls down with the palm of your hand to flatten slightly; they don’t spread a lot during baking.
Bake at 350 F for 10-11 minutes.
Tips for the Best Vegan Chocolate Cookies
- Don’t over-mix the dough. Gently combine the wet and dry ingredients using a spatula instead of a mixer.
- Chill the dough before shaping into balls.
- Don’t over-bake. There’s no raw eggs used in the recipe so no need to worry about them being undercooked or safe to eat.
- Invest in an oven thermometer to make sure your oven is at the correct temperature. Some ovens “run hot” or “run cold” meaning the temperature of the oven could be slightly off from the exact temperature you’re trying to heat it to.
How to Store Chocolate Cookies with Peanut Butter Frosting
Allow cookies to cool completely on the baking sheet, then transfer to an airtight container.
Cookies will last up to 3 days, no refrigeration necessary.
Hope you enjoy these decadent vegan chocolate cookies with peanut butter frosting with your whole family.
Happy Baking!
What’s your favorite vegan cookie? Leave a comment below!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
Get the recipe:Almond Flour Chocolate Cookies with Peanut butter frosting
Ingredients
Vegan Chocolate Cookies
- 1 flax “egg”, 1 tbsp ground flax seeds, 2 tbsp filtered water *
- 1/4 cup smooth peanut butter **
- 1/4 cup maple syrup
- 1 cup almond flour, packed
- 1/4 cup vegan butter, melted and cooled
- 1/3 cup coconut sugar
- 1/2 cup cacao powder ***
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup chocolate chips
Peanut Butter Frosting
- 1/2 cup smooth peanut butter, unsweetened
- 1/4 cup maple syrup
- 2 heaping tbsp canned coconut milk
Instructions
- Chocolate Cookies
- Preheat the oven to 350 F
- Stir ground flax seeds with filtered water and let it sit for at least 5 minutes to gel up.
- Whisk together the wet ingredients: peanut butter, melted (then cooled) vegan butter, maple syrup, and flax "eggs".
- In a separate bowl, whisk together almond flour, cacao powder, coconut sugar, baking soda, and a pinch of sea salt. Gently combine all the ingredients (make sure you don’t over mix)
- Gently combine the wet ingredients into the dry, then fold in chocolate chips with a spatula.
- Chill the cookie dough in the freezer for at least 20 minutes or fridge for an hour.
- Scoop the dough into balls. Press dough balls down with the palm of your hand to flatten slightly; they don’t spread a lot during baking (they DO spread some, so make sure the cookies are placed about an inch apart).
- Bake at 350 F for 10-11 minutes. let it cool on the pan for 2 – 3 minutes then move it to a cooling rack.
- Peanut Butter Frosting
- In a large bowl, add peanut butter, maple syrup, and the top layer, thick part of canned coconut milk (you can also use coconut cream)
- Whisk together (I used the low setting of a hand mixer). Make sure you don’t over mix it which will make it separate.
- Once the cookies have cooled. Frost them and sprinkle with extra chocolate chips if desired.
- Enjoy!
Notes
- * Substitution option: You can use regular room temperature eggs here.
- ** Substitution option: You can also use unsweetened smooth cashew or almond butter.
- *** Substitution option: You can also use cocoa powder.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
